How To Sharpen A Kitchen Knife

A dull knife is probably the most dangerous tool you can have in your kitchen. There is nothing frustrating in the kitchen than it.

Whether it is meat or vegetables, we all need to eat every day. Preparing food is a part of our routine work, so would we spend so much time struggling to cut foods having a dull knife? It is really frustrating. Besides, you may have to face that daily, even two or three times a day. We can do it within few minutes using a sharp knife.

Not only it looks less attractive, it’s also downright dangerous. How? It will finally lead to a nasty and painful cut. A dull knife will slip off of food and cut your finger. This situation is really embarrassing.

Though you will have the job done using dull knives, but you will not be able to enjoy your work. They just eliminate any of the joy that is associated with cooking.

Your knife wouldn’t be useless quickly if you sharpen it when needs. Thus you can use a knife for a year or more as long as the knife is still cutting food. The act of sharpening your knives will help you create a much stronger bond with your blade and of course, it will behave much better for you.

In order to sharpen your knives, you may meet professionals or use an Electric sharpener. Besides, you can do sharpen in your home and that will be better. You can apply the process of sharpening and honing which is easy and comfortable too. Read and follow the steps mentioned below:

At first, you have to buy a sharpening stone or water stone. It should be 2.5 inches wide by 8 inches long and an inch in thickness. You will find stones with various grits but one with a grit between 1,000-1,200 would be better. Bear in mind, the higher the grit, the sharper the edge you will get. Buy a stone fixer to solve any incompatibility in the surface of the sharpening stones.

Submerge the stones along with stone fixer for at least 45 minutes before using. They may dry out during sharpening if are not fully saturated.

Keep a container with water to keep your stone continuously moistened. Prior to that, put your stone on a towel set over a cutting board.

Hold the blade firmly with both hands at 20-degree angle. Slowly drag the knife over the stone towards you. Pressure should be firm but gentle. Be careful to maintain the 15-20 degree angle while pulling the knife across the stone.

Finish each stroke with the tip of the knife touching the bottom of the stone. If it is done, now lift the knife, reset the heel at the top of the stone and repeat.

Having sharpened one side you should focus on the other side. So, again place the heel of the blade near the base of the stone and do the same.

Don’t forget to moisten your stone with water when it begins to dry out. Every stroke should end with the tip of the blade against the top edge of the stone.

Use a stone fixer if you find your stone beginning to develop grooves in it. Don’t be upset, it is a result of repeated use of the stone. How to use stone fixer? Just place it flat on the stone and push it back.

Use a towel to clean up the stone. Then let the stone dry for at least a day and store it wrapping with towels.

After sharpening your knife you should hone it. Honing means re-aligning the edge of the blade so that it forms a smoother, cleaner line. Use honing steel to hone. You had better hone your knives every few times you use them.

Now if you don’t notice any resistance while preparing vegetables, then you are done.